Kiwa Pinot Noir, Escarpment Vineyard 2018
It was open top fermented using indigenous yeasts in traditional
wooden cuvees, hand plunged every 12 hours, with a total vat time
of 21 days. After pressing it was matured in 40% new French oak
barriques for 18 months. It was fined to protect the flavours and aid
brightness in the glass. Bottled without filtration, promoting soft
mouth feel and texture.